The Abbruscato's Vegan Thanksgiving Recipe
Earlier this year, Ellen helped a family get started on going vegan! They have been going strong and just celebrated their first vegan Thanksgiving! Check out their delicious recipes for your next Thanksgiving -- or any day of the year!
In lieu of a turkey, you can substitute Gardien Savory Stuffed Turk-y and gravy.
Preheat oven to 450 F. Bake on pan lined with parchment paper for 25-30 minutes. Place gravy in a bowl of hot water for 3 minutes to defrost. Heat gravy in medium saucepan until hot.
1 bag of Arrowhead Mills Organic Savory Herb Stuffing
1/3 olive oil
2 stalks of chopped celery
1 chopped apple
32 oz vegetable broth
Bring vegetable broth and olive oil to a boil in a medium saucepan. Add stuffing, celery, apple, and mix.
2 lbs of peeled organic russet potatoes
3 Tbsp of Organic Earth Balance whipped
Boil potatoes until tender. Mash potatoes, add Earths Balance and pepper.
2 lbs of organic russet potatoes
1 1/2 cup Vegenaise
2 chopped carrots
2 chopped celery stalks
8 oz whole black olives
Cut potatoes in squares. Boil potatoes until tender. After cooling, mash potatoes. Mix potatoes, Vegenaise, carrots, celery, and olives.
Green Bean Casserole
2 lbs frozen organic green beans
2 16 oz organic Imagine Wild Mushroom Gravy
2 8 oz vegan Trader Joe's fried green onions
1/8 tsp of ground pepper
Thaw green beans. Mix gravy, green beans, pepper, and 1 can of fried onions. Bake at 350 F for 25-30 minutes. After 25-30 minutes in the oven remove and top casserole with 1 can of fried onions.
Serve dinner with Alexia Classic French Rolls, if desired.